Gluten Free Vegan Roasted/ Mashed Sweet Potatoes 2-in-1 Recipe.
We’re finally here… the first Monday of December 2024. The countdown to Christmas has officially started! For this week, I have decided to share my recipe for gluten free roast (sweet) potato mash, my Gluten Free Vegan Roasted/ Mashed Sweet Potatoes 2-in-1 Recipe.
The recipe is a 2-in-1 as it serves as both my recipe for roast sweet potatoes as well as my recipe for roast sweet potato mash. If you only want to make roast potatoes, only follow the recipe until the end of Stage 1. 🙂
I always find at this time of year that a warm tray of veggies is particularly welcome, especially with a roast dinner. This recipe is a family favourite, so I can personally attest that it goes well with a Christmas dinner too.
Why No Added Salt?
I have been trying to be conscious of my sodium intake, so this recipe requires no added salt. (However, feel free to add some if you prefer to) 🙂
Now… drum roll… onto the recipe…. 🙂
Recipe Sheet
Gluten Free Vegan Roasted/ Mashed Sweet Potatoes 2-in-1 Recipe
Ingredients
- 1 tablespoon of black pepper
- 6 large sweet potatoes
- 6 tablespoons of olive oil
- 2 tablespoons of rosemary
- 2 tablespoons of thyme
- 1 tablespoon of black pepper
- 6 large sweet potatoes
- 6 tablespoons of olive oil
- 2 tablespoons of rosemary
- 2 tablespoons of thyme
Instructions
Stage 1 – Roasting the Sweet Potatoes
- Wash and peel the sweet potatoes.
- Cut the sweet potatoes into chunks (this means it is quicker to boil and in the future more surface area for the roasted potatoes to crisp up).
- Boil a pot of water and lightly salt the water and add 1 tablespoon of rosemary to the water – add in the sweet potato chunks and parboil them for 15-20 minutes.
- Whilst the sweet potatoes are parboiling, add oil to your baking trays. I added 1 tablespoon of oil per tray. This helps to make the sweet potatoes extra crispy.
- Once parboiled, drain the sweet potatoes from the water and add them to the oiled trays.
- Next, lightly coat the sweet potatoes with 2 tablespoons, 1 tablespoon of rosemary and thyme and half a tablespoon of pepper. Make sure all the seasoning is evenly distributed on all the sweet potatoes and on all the surface of the sweet potatoes.
- Place the sweet potato trays in the oven for 1 hour at 200°C fan with a tin foil covering over the top (this enables the sweet potato to cook but prevents burning).
- Take the sweet potato tray out of the oven. Using a spoon using the juices, re-coat the sweet potatoes with the juices in the tray, so every surface of the potatoes is covered.
- Place the sweet potatoes back in the oven for 30 minutes at the same temperature (or slightly higher to ensure they are crispy) without the tin foil to let them roast and crisp.
- Finally, take the crispy roasted sweet potatoes out of the oven either at 30 minutes or whenever the roast potatoes are crispy enough to your liking (make sure to monitor them throughout).
Stage 2 – Mashing the Roasted Sweet Potatoes
- In the same tray, using a potato masher, mash the potatoes.
- Serve up along with your main course or eat it by itself – enjoy!
Ingredients
- 1 tablespoon of black pepper
- 6 large sweet potatoes
- 6 tablespoons of olive oil
- 2 tablespoons of rosemary
- 2 tablespoons of thyme
Method
Stage 1 – Roasting the Sweet Potatoes
- Wash and peel the sweet potatoes.
- Cut the sweet potatoes into chunks (this means it is quicker to boil and in the future more surface area for the roasted potatoes to crisp up).
- Boil a pot of water and lightly salt the water and add 1 tablespoon of rosemary to the water – add in the sweet potato chunks and parboil them for 15-20 minutes.
- Whilst the sweet potatoes are parboiling, add oil to your baking trays. I added 1 tablespoon of oil per tray. This helps to make the sweet potatoes extra crispy.
- Once parboiled, drain the sweet potatoes from the water and add them to the oiled trays.
- Next, lightly coat the sweet potatoes with 2 tablespoons, 1 tablespoon of rosemary and thyme and half a tablespoon of pepper. Make sure all the seasoning is evenly distributed on all the sweet potatoes and on all the surface of the sweet potatoes.
- Place the sweet potato trays in the oven for 1 hour at 200°C fan with a tin foil covering over the top (this enables the sweet potato to cook but prevents burning).
- Take the sweet potato tray out of the oven. Using a spoon using the juices, re-coat the sweet potatoes with the juices in the tray, so every surface of the potatoes is covered.
- Place the sweet potatoes back in the oven for 30 minutes at the same temperature (or slightly higher to ensure they are crispy) without the tin foil to let them roast and crisp.
- Finally, take the crispy roasted sweet potatoes out of the oven either at 30 minutes or whenever the roast potatoes are crispy enough to your liking (make sure to monitor them throughout).
Stage 2 – Mashing the Roasted Sweet Potatoes
- In the same tray, using a potato masher, mash the potatoes.
- Serve up along with your main course or eat it by itself – enjoy!
Tips and Tricks
- I usually take off the tinfoil in the last 30 minutes of cooking to make sure that the sweet potatoes are extra crispy. Also, I like to flip the sweet potatoes over when I take them out of the tinfoil. This helps to cook the sweet potatoes evenly. It also ensures that the seasoning is well distributed.
- Feel free to substitute, switch and add any seasoning you desire. I personally love the flavour combination of black pepper, rosemary and thyme, but you feel differently then adjust the seasoning to suit your own flavour palate. Other herbs like cilantro, oregano and parsley in particular may make nice additions as seasoning.
- Again, if you want to add salt to the recipe at any stage, that is completely fine and up to you. Personally, I feel that this recipe does not need any added salt, but if your taste buds disagree then by all means add some.
Extra Tips and Tricks
- I always coat my trays with oil for this recipe to make sure that the sweet potatoes do not end up stuck to the trays. Also, the oil aids the crisping up process, which is another plus.
- You can use a different type of oil if you wish such as canola oil. Alternatively, you could use a fat like butter though the recipe would no longer be vegan then and different measurements of the fat to the oil would obviously apply. Personally, I prefer the taste of olive oil and like that it is one of the healthier oils to use, but again you can use any oil that you want to.
- This recipe would also work well with ordinary potatoes, so if you want to substitute sweet potatoes with ordinary potatoes that would be fine. As a sweet potato lover, I feel that the flavour of sweet potatoes are better than ordinary potatoes. Obviously, this is just my preference and does not mean it is yours.
Storage
- These roasted sweet potatoes can be left in the fridge for up to 3 days and frozen for up to 2-3 months if properly stored (remember when defrosting defrost the day before).
- To properly freeze and store in the fridge, these roasted sweet potatoes must be put in an air-tight container.
- Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way, it is always better to be safe than sorry. Additionally, when storing always use an air-tight container otherwise these times do not apply.
Thank You For Reading! 🙂
Thank you so much for reading my Gluten Free Vegan Roasted/ Mashed Sweet Potatoes 2-in-1 Recipe. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went.
Gluten Free VIPs
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